[1] Top Gorgozola with fig preserves or fig jam and serve (photo © Bella Chi Cha).

[2] Gorgonzola Dolce, mature and oozing, served with fruit-and-nut cracker. Also good: a square of dark chocolate (photos #2, #3, and #4 © Murray’s Cheese).

[3] You can pre-prepare the crackers and cheese.

[4] Mature Gorgonzola Dolce is spoonable and spreadable.

[5] A slice of Gorgonzola Naturale, Dolce’s firmer, sharper sibling (photo © A.G. Ferrari Foods).

In Italy, Gorgonzola Dolce (gohr-gohn-ZOH-lah DOHL-chay), or sweet Gorgonzola cheese (in this case, “sweet” means mild), is often served for dessert with a drizzle of honey and perhaps some figs.

But you can turn the tables and serve it as an appetizer that’s easy to make and put out on the coffee table as everyone arrives for dinner.

It has a slightly salty aftertaste that is a nice counterpoint paired with the fig jam.
 
 
PREPARATION

Get a slab of Gorgonzola Dolce, a spreadable and elegant version that lacks the sharpness of of Gorgonzola Naturale (there’s more about the latter and its different names below).

Spread the gorgonzola dolce with fig preserves or fig jam (the Dalmatia fig spread brand has very good retail distribution).

Place it on a platter with crackers—those made with dried fruits and nuts are ideal.

You can also pre=spread the crackers for ready-to-grab finger food.

Serve your pre-dinner nibble with a fruity red wine, marsala, or port. Or to celebrate a special occasion, serve Champagne!

You can also serve this preparation as a cheese course, after the main course. It can be served before, or instead of, dessert.

Bella Chi Cha sells a ready-made Creamy Gorgonzola Torta With Fig (photo #1), but you need to live in California to buy it. (Retailer elsewhere: please bring this line in!)
 
 
GORGONZOLE DOLCE VS. GORGONZOLA NATURALE

Gorgonzola Dolce has only one name. But the firmer version of Gorgonzola has multiple names: Gorgonzola Naturale, Gorgonzola Piccante, Gorgonzola di Monte, and Gorgonzola Stagionato.

 
In the U.S., when you ask for “Gorgonzola,” you will get the Naturale cheese. If you want Gorgonzola Dolce, you need to specify the “dolce.”
 
ABOUT GORGONZOLA CHEESE

Gorgonzola is an ancient cheese, dating back to around 879 C.E. It is native to Lombardy, a part of Italy that is also home to Grana Padano, Mascarpone, Provolone, and Taleggio. among others.

The blue mold comes from the injection of Penicillium glaucum. Other blues, such as Roquefort, use the Penicillium roqueforti. Gorgonzola Naturale can use either.

The choice of mold has to do with differences in color and taste.

 
Gorgonzola (both types) is washed with brine as it ages, encouraging the development of bacteria that give off its distinctive aroma (this is true for all washed-rind cheeses).

In the European Union, Gorgonzola has Protected Designation of Origin (P.D.O.) status; in Italy, it is a D.O.C. cheese (Denominazione di Origine Controllata, Protected Designation of Origin).

Gorgonzola Dolce is a popular ingredient in risotto and polenta. It can be made into a dip, mixed into vinaigrette, melted on a pizza, or used wherever cheese is called for. Serve it for dessert with berries, figs, pears, peaches, or plums.

While many cookies look too cute to eat, the flavors often leave something to be desired—cloyingly sweet sugar cookies, hard and dry texture, or both! Fancypants bakes delicious, buttery shortbread cookies, and we just can’t stop eating them.

The company makes cookies designed for any occasion or theme—baby shower, basketball and holidays such as Easter. Mindful of allergies, the bakery is 100% nut free. See the full collection at FancypantsBakery.com.

• Read our review of Fancypants Bakery.
• See all of our Easter picks.

What’s up, Doc? Great shortbread cookies
from Fancypants Bakery. Photo courtesy Fancypants.

For superior chocolate flavor, try Callebaut.

Now, the company’s renowned milk, dark and marbled chocolate products are available at specialty food stores and fine grocers. The products are certified kosher by OK.

• The milk, dark and marbled chocolate couvertures are perfect for adding superior chocolate taste to brownies, cakes, cookies, truffles and any chocolate dessert recipe.
• The small, disc-shaped Callets make tempering chocolate in the microwave a breeze (and are very tempting to eat by the handful).

• Find chocolate recipes in our Cookies, Cakes & Pastries Section.

Look for edible flowers at stores that carry specialty produce. Not all flowers are edible (or tasty), but there’s quite a variety to choose from. (If you want to use flowers from your own garden, it’s OK as long as they are pesticide-free.)

Flowers are used in many types of cooking: Asian, East Indian, European and Middle Eastern cuisines are flower-friendly. Flowers in food were popular in Victorian England. They were eaten by the early settlers in America—anything that could be eaten, was. The first recorded mention of edible flowers comes from 140 B.C.E.!

If edible flowers sounds like a strange concept, remember that lavender (used in everything from ice cream and syrup to scones and tea, not to mention liqueur) and candied violets are popular accents in our cuisine. Squash blossoms, stuffed and fried in light batter or cornmeal are a delicacy served in fine restaurants. In addition to eating sunflower seeds, try the petals!

• Scatter them in salads or anywhere you’d like a peppery flavor accent.
• Using them as plate décor.

A colorful spring salad embellished with
edible flowers. Photo by Kelly Cline | IST.

• Use both the color and flavor of nasturtiums to make a special mayonnaise.

• Read all about edible flowers—types, history and the many different ways to use them in food.

The Easter bunny was hard at work on
these marzipan eggs (with help from
Martine’s Chocolates).

• Read our full review of Martine’s Chocolates.
• See more of our favorite Easter candy, cookies and chocolate.
• Visit Martine’s Chocolates.